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Taipei soy products fail to meet safety standards

In a test of 61 soybean-based products in Taipei City, nearly 20 percent did not meet food safety standards, the Taipei Department of Health said yesterday.

Food and Drug Division head Chiang Yu-mei (姜郁美) said that of 61 samples taken from locations around the city in June, 12 were substandard.

Six of the samples contained excessive levels of the food preservative benzoic acid and another six contained hydrogen peroxide, which is banned from use in foods, she said.

Five of the subpar samples came from Huan-nan Market in Wanhua District (萬華). Many soy products sold at Taipei markets are processed at factories in Dasi Township (大溪), Taoyuan County.

Hydrogen peroxide, which is chiefly used to kill bacteria and as a bleaching agent, is harmful if ingested in large amounts. Some of the symptoms of ingesting the chemical include headaches, nausea, vomiting, diarrhea and ulcers, Chiang said.

Chiang urged the public to soak and rinse tofu products for at least 20 minutes before eating them to get rid of any hydrogen peroxide they might contain.

Chiang said that although up to 0.6g of benzoic acid per kilogram is allowed in soybean-based products, excessive exposure can cause kidney and liver damage.

Soaking and rinsing tofu is not helpful in removing benzoic acid because it does not dissolve in water, Chiang said. Instead, benzoic acid can be removed by cooking tofu in a covered pot and lifting the lid once the tofu is ready to allow residual benzoic acid to evaporate.

This is also effective for removing hydrogen peroxide, she said.

The department also suggested that consumers choose soy products produced and sold by reputable companies and retail outlets to avoid substandard products.

Anyone who suspects a product does not meet standards can report the matter at (02) 2720-8889.
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